Kkaennip Jangajji

Thoroughly wash the perilla leaves and pat them completely dry with a clean cloth or paper towels.

In a small saucepan, combine the soy sauce (Jin-ganjang), water, rice vinegar, and sugar. Bring the mixture to a boil over medium heat, stirring until the sugar is fully dissolved. Remove from heat and allow the pickling liquid to cool completely to room temperature.

While the pickling liquid cools, finely mince the garlic and thinly slice the green onions.